Sculpting + Chocolate = Best of Both Worlds!!

So, I just finished sculpting with modeling chocolate!!

I'm helping Joe make a cake for our friend's birthday. She is into Victorian themed stuff and so I thought I'd try to make an edible cameo silouette.

First the recipe:

White Modeling Chocolate

7 oz White Meltable Chocolate
2 tbsps Karo Syrup

• Melt Chocolate in a double boiler until completely smooth.
• Take off the fire and add the Karo Syrup and stir until it starts to thicken.
• Put into a ziploc bag and set into the fridge for about an hour.
• It should be hard when you take it out of the fridge.
• It should soften in your hands and should be workable like a really pliable clay. (Sidebar: if yor hands are generally warmer, it will soften considerably, set it aside for a moment and it will harden up again, the reverse is true for folk with cold digits)
• Once it's pliable, sculpt as you like on a piece of foil or another non-stick surface. It should be pretty easy to work with.
  
• When finished, place back into the fridge to harden.

Tips:

After you sculpt, if you are looking for a smooth surface, apply some water to your fingertip and apply and smooth the area. It will make it pretty smooth and rather hard.

Secondly, the experience. I couldn't figure out why it was SOOOOOOO hard to work with until I just typed out the recipe. I forgot until right now, that I doubled the chocolate but forgot to double the syrup!!! DOH!!

My hands are notoriously warm, so the chocolate kept getting all squishy. But all in all I got it to look vaguely like I wanted to, which was a vaguely cameo-like silhouette. Even though it's kinda Pebbles Flintstone.

Anyways, here she is!!